Place mussels in saucepan with wine and cook, covered, on high heat for 3-4 minutes. (until mussels have just opened- remove those that didn’t and discard) Strain liquid and add to pot with broth. Reserve mussels for later.

Heat 1 T EVOO in pot and saute shallots and garlic. Add rice and stir until coated. Add 1/2 cup of hot stock, stirring constantly until liquid is absorbed. Continue adding 1/2 cup of liquid at a time, stirring constantly until all the liquid is absorbed. This should take 20-25 minutes.

Stir in parmesan. Next add seafood and chopped parsley. Season with sea salt and pepper. Serve on top of arugula leaves.